French Onion Soup

Prep time: 15 mins | Cook time: 1 hr 15 mins | Servings: 4

Ingredients

• Onions: 1.5 kg (about 3–4 large) yellow or sweet onions, thinly sliced
• Butter: 4 tbsp unsalted butter
• Garlic: 2 cloves, minced
• Flour: 2 tbsp all-purpose flour
• Stock: 1.5 litres (6 cups) good-quality beef stock (or combination of beef and chicken stock)
• Wine: 120 ml (1/2 cup) dry white or red wine (e.g., Sauvignon Blanc or Pinot Noir)
• Herbs: 2 sprigs fresh thyme, 1 bay leaf
• Topping: 1 baguette (sliced), 200g Gruyère cheese (grated), 1 clove garlic for rubbing bread
• Seasoning: Salt and freshly cracked black pepper to taste

Instructions

1. Caramelise the Onions: Melt butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add sliced onions and a pinch of salt. Cook, stirring occasionally, until soft and deeply golden brown (40–50 minutes). Lower heat if onions begin to burn.
2. Build the Base: Add minced garlic and cook for 1 minute until fragrant. Stir in flour and cook for 2 minutes to remove the raw flour taste.
3. Deglaze & Simmer: Pour in the wine, scraping up browned bits from the bottom of the pot. Add beef stock, thyme sprigs, and bay leaf. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes. Season with salt and pepper. Remove bay leaf and thyme sprigs.
4. Prepare the Toast: Preheat oven to 200°C (400°F). Lightly toast baguette slices on a baking sheet until crisp (around 6–8 minutes). Rub each slice with a cut garlic clove.
5. Melt the Cheese: Ladle soup into oven-safe bowls. Top each with 1–2 toasted bread slices and a generous pile of grated Gruyère. Broil on high for 3–4 minutes until cheese is melted, bubbly, and lightly browned. Serve immediately.
6. Alternative Recipe

Roasting fresh tomatoes concentrates their natural sugars and caramelises the garlic, creating a deep, savoury flavour profile without the need for canned paste.

Ingredients

• 3 lbs (1.4 kg) ripe tomatoes (Roma or vine-ripened), halved
• 1 medium yellow onion, quartered
• 1 whole head of garlic, top sliced off to expose cloves
• 3 tbsp olive oil
• 2 cups vegetable or chicken broth
• 1/2 cup fresh basil leaves, packed
• 1/4 cup heavy cream (optional, for richness)
• Salt & black pepper to taste

1. Roast the vegetables: Preheat oven to 400°F (200°C).

Arrange halved tomatoes, quartered onion, and the garlic head on a large baking sheet. Drizzle generously with olive oil, salt, and pepper. Roast for 35–40 minutes until tomatoes are soft and slightly charred.

2. Simmer with broth:

Squeeze the roasted garlic cloves out of their skin into a large pot. Add the roasted tomatoes, onion, accrued pan juices, fresh basil, and broth. Bring to a gentle simmer for 10 minutes.

3. Blend until smooth:

Use an immersion blender directly in the pot (or transfer to a high-speed countertop blender) and puree until silky smooth.

4. Finish and season:

Stir in the heavy cream if using. Taste and adjust seasoning with additional salt, pepper, or a pinch of sugar if your tomatoes are overly acidic. Serve hot with grilled cheese or crusty bread.

Try an alternative recipe below.

The traditional Lancashire Butter Pie is pure British comfort food at its finest. Originally created in Lancashire for Catholics abstaining from meat on Fridays, it features tender sliced potatoes, sweet softened onions, and plenty of butter encased in crisp, golden pastry.

Ingredients

• For the Pastry:
  • 300g (2½ cups) plain/all-purpose flour
  • 150g (11 tbsp) cold unsalted butter, cubed
  • Pinch of salt
  • 4-5 tbsp ice-cold water
  • 1 egg (beaten, for egg wash)
• For the Filling:
  • 600g (approx. 3-4 large) Maris Piper or King Edward potatoes, peeled & thinly sliced (~3mm)
  • 2 large yellow onions, thinly sliced
  • 75g (5½ tbsp) salted butter, cut into small pats
  • Salt & freshly cracked black pepper to taste

Instructions:

1.Prep & parboil the potatoes:10 mins.

Bring a large pot of salted water to a boil. Drop in your sliced potatoes and simmer for 4 to 5 minutes, until just starting to soften but not fall apart. Drain thoroughly and set aside to cool slightly.

2. Soft-sweat the onions:10 mins.

In a skillet, melt 15g (~1 tbsp) of the butter over medium-low heat. Add the sliced onions with a pinch of salt and cook gently until soft and translucent (about 8–10 minutes). Do not brown them; you want soft, sweet onions.

3. Make the shortcrust pastry:15 mins.

In a bowl, rub the cold cubed butter into the flour and salt using your fingertips until it resembles coarse breadcrumbs. Stir in ice water 1 tbsp at a time until the dough comes together. Divide into two pieces (60% for base, 40% for lid), wrap in plastic, and chill for 20 minutes.

4. Assemble the layers:10 mins.

Preheat your oven to 200°C / 400°F. Roll out the larger dough portion to line an 8-inch (20cm) pie dish. Fill with alternating layers of parboiled potatoes, soft onions, pats of remaining butter, and generous seasoning of salt and black pepper.

5. Cover, brush, & bake:35-40 mins.

Roll out the remaining pastry to cover the pie. Crimp the edges to seal, cut a small slit in the centre for steam, and brush the top generously with egg wash. Bake for 35–40 minutes until deep golden brown.

Pro Tip: Let the pie rest for 10–15 minutes before slicing. This allows the hot butter and potato starches to settle so your slice holds its shape perfectly. Traditionally served hot alongside pickled red cabbage or beetroot!